All Skill Levels, Ages 8-14
Instructor: Chef Erin Clarke
Junior chefs will learn all about Japanese foodstuffs. Students will experience how to prepare a variety of sushi, including making the perfect sushi rice, toasting nori, assembling the rolls, and of course how to create and awesome display.(Meets in W3, 302)
Spring Quarter (1-day workshop)
Fri April 21 (5:30pm-7:30pm)
Materials cost of $25 per student covers fresh foods used in class, payable to instructor.